The key to a delicious steak is choosing the right cut of meat. Johnny Livesay, of Austin's Black Star Co-op, discusses marbling, grass-fed versus grain-fed beef, and the best cuts for your budget. The key to a delicious steak is choosing the right cut of meat. Johnny Livesay discusses marbling, grass-fed versus grain-fed beef, and the best cuts for your budget.
Save the date: Member Appreciation Weekend June 24 - 26
Save the date for our first Member Appreciation Weekend from Friday, June 24 - Sunday, June 26!
Stock up because Mariposa members will receive an additional 5% off of their total purchase all weekend long.
Not a member yet? No problem! Join Mariposa today and start saving.
News Roundup: June 10, 2016
Stay updated on what’s happening in your community. Have a story you want to share? Email marketing@mariposa.coop
Philly’s Underground Dirt Bike Community Exposed In New Documentary
Illegal ATVs and dirt bikes have long been a problem on Philadelphia Streets. A new documentary pulls back the curtain on the city’s underground dirt bike community through a local legend.
“They are real people with a real passion,” says LaMar McPherson, “There are no outlets, schools are closing down, you go past playgrounds there are hoops with no rims.” Read more.
West Philadelphia Orchestra to Kick Off Summer Nights Concert Series; Special Offer for West Philly Residents
It’s hard to imagine summer in the city without outdoor music. A popular outdoor concert series, Summer Nights at the Penn Museum, kicks off on Wednesday, June 15, with a performance by well-known brass band West Philadelphia Orchestra. We’re excited to let you know about a special admission deal for West Philly residents. Those who will print out and bring this post to the museum on June 15 (or show it on your cell phone), will be able attend the concert for only $5 (regular admission is $10). Please note that this offer is only valid for the first concert in the series, which will take place every Wednesday through Sept. 2. Read more.
Michael Farrell Named as Next Principal for Penn Alexander School
On June 1, the School District of Philadelphia announced the appointment of Michael Farrell as the next principal of the Penn Alexander School (PAS), a partnership school with Penn’s Graduate School of Education. A native of West Philadelphia, Farrell currently serves as the founding principal of Thomas Elementary School, a Mastery Charter School located in South Philadelphia. Prior to his work at Mastery, Farrell worked at the Science Leadership Academy. He began his career as a special education teacher at Philadelphia’s Independence Charter School. Read more.
News Roundup June 3, 2016
Stay updated on what’s happening in your community. Have a story you want to share? Email marketing@mariposa.coop
Youma: From Economist, to Server, to Manager, to Owner
When I walked into Youma (Facebook page), a new African restaurant at 4519 Baltimore Ave., I was glad to finally get to spend some time with owner Youma Ba. When I met with her, she was covering for a server who was out sick. It was somewhat of a homecoming for Youma, since this very location was where she got her start as a server in Philly back in 2001, when it was known as La Calebasse. She left there to open Kilimanjaro on Walnut St. Read more.
Plans to Move Police Headquarters to 46th and Market in Question
Mayor Jim Kenney’s administration is rethinking the much publicized move of the police headquarters to 46th and Market, despite the start of $250 million in renovations and plans for an art installation and possibly even a new Police Athletic League branch. Read more.
At Technically Media, We Use ‘They’ as a Singular Pronoun. Here’s Why
When it comes to questions of grammar, we at Technically Media refer to the AP Stylebook, aka “the journalist’s bible” — except when we don’t.
The team behind Generocity and Technical.ly uses a house style that takes a few liberties with that classic set of style, grammar and usage rules for newsrooms and academic journals. For instance, cofounder has no hyphen, and for years we’ve lowercased “internet” (though that’s finally becoming standard with the newest edition of the AP Stylebook on June 1). Read more.
SEPTA Launches Reconstruction of Key Transit Hub in West Philadelphia
SEPTA gathered with local elected officials and neighborhood leaders on Monday, May 23, 2016 to break ground on the long-needed overhaul of a transit hub in West Philadelphia. Read more.
The $1 Billion Bet on Gentrifying Black Philadelphia’s Downtown Mall
Wallace Wyche is tending shop in a ghost town. The three-block-long shopping mall where he works in the heart of Philadelphia is empty, cleared out for a massive renovation. At one end, where his Verizon store is situated, a few stragglers hang on: a leather goods shop, a perfume shop, a GameStop. A lone police officer sits at a security station, clearly bored out of his mind, and looks over the empty expanse. There used to be two cops stationed here, but the second was taken off the desk. Read more.
Vietnamese Tofu-Noodle Lettuce Wraps
Here we toss rice noodles with crunchy vegetables, fresh herbs, tofu and a light, sweet, tart and salty Vietnamese dressing flavored with fish sauce and wrap the mixture in lettuce leaves. For a vegetarian version, use reduced-sodium soy sauce or tamari in place of the fish sauce. Pass the mixture, lettuce leaves and sauce separately so everyone can make their own wraps.
Ingredients
- 2 ounces thin rice noodles, or rice sticks (see Note)
- 1/4 cup water 5 teaspoons fish sauce, (see Note)
- 2 tablespoons lime juice
- 1 tablespoon sugar
- 1/2-1 teaspoon crushed red pepper
- 8 ounces firm or extra-firm seasoned tofu, thinly sliced
- 1 medium carrot, cut into matchsticks
- 1 cup snow peas, trimmed and very thinly sliced
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh mint 8 large leaves green-leaf lettuce
Preparation
Bring a large saucepan of water to a boil. Add rice noodles (or rice sticks) and cook until just tender, about 3 minutes. Drain and rinse under cold water. Gently squeeze noodles to remove most of the water. Meanwhile, combine 1/4 cup water, fish sauce, lime juice, sugar and crushed red pepper to taste in a small bowl. Coarsely chop the noodles and combine in a large bowl with tofu, carrot, snow peas, basil and mint. Pour the sauce over the salad and toss to combine. To serve, spoon about 1/2 cup salad onto each lettuce leaf and roll up.
Tips & Notes Dried thin rice noodles (or rice sticks) are also called "bun" or "vermicelli-style" rice noodles. Look for them in the Asian section of your co-op or Asian-foods market. Fish sauce is a pungent Southeast Asian condiment made from salted, fermented fish. Find it in the ethnic section of your co-op or Asian specialty market.
Total Time: 25 minutes Servings: 4, 2 wraps each
Recipe provided by NCG strongertogether.coop
Salad Days
In our books, kale will never be a #fail. But come summer, it’s time to swap some standbys for the fresh flavors of a new season. Here’s a list of some lean, mean, fabulous greens to pick up the next time you shop. Spice up your summer salad and impress your friends! Experiment with combining textures and colors.
Dandelion Greens A wild and exotic green, dandelion greens are packed with nutrients. With more calcium, vitamins, and iron than most greens, dandelions are great for a detox and they add a roarin’ flavor to salads and sautées. The bitter, strong taste of dandelion is best served up with a bold vinaigrette. Don’t be afraid to feed on this weed.
Arugula A richly flavored, nutty green that’s versatile for cooking, arugula makes a perfect pizza topping and is great on a grilled burger or steak. Major culinary snaps if you pair it with mozzarella and garden fresh tomatoes at your next picnic or party. Plus, it’s fun to say. Arugula!
Mustard Greens Less bitter than its cousin kale (but trust us, just as “in”), and more peppery than arugula, mustard greens are a fab addition to Chinese, Japanese, and Indian cooking. These greens play well with strong and silent types, like ginger, garlic, and chilies. Slow-cooking mustards with collards and kale coaxes out a yummy mild flavor that is a staple for American southern cuisine.
Radicchio All good things happened in the year 1988 (am I right?), including the first U.S. cultivation of the Italian lettuce, radicchio. Not to be confused with red cabbage, radicchio is a brilliant red leaf with white veins. Radicchio has a bittersweet bite and juicy crunch eaten raw, and its kick mellows nicely when grilled or roasted.
Bibb This sweet little head lettuce has soft, round, floppy leaves that look just like a baby’s bib. Tender, buttery and delicate, Bibb lettuce makes a wonderful bed for soft meats like tuna or crab. Like all good things in life, Bibb doesn’t last long, so eat it up while it’s fresh!
Frisée Frisée is indeed a frizzy little fella. This spiky, crunchy ball of pale green and white lettuce is often used in salads for texture and color, but can also stand on its own with a strong dressing and a pair of chopsticks.
Iceberg The most popular lettuce in salad bar history is a favorite for its mildness and satisfying texture. Major crunch action here! If you grew up in the Midwest, this is also known as “Taco lettuce.” Ole!
Red leaf We all know redheads know how to have fun. Bringing more than a splash of beautiful bronzy color to your salad, this frilly red leaf lettuce is full of antioxidants and boasts a sweet, tender flavor.
Romaine Iceberg for grownups, Romaine lettuce has an elongated central rib that brings the ultimate crunch. Its dark, leafy green shade also makes it the most nutritious of all lettuce varieties. Bonus! You may recall Romaine from salads such as: every Caesar salad ever made.
Provided by NCG strongertogether.coop
Vinaigrettes & Dressings
Add an extra punch to meats, grilled veggies, and salads. Vinaigrettes and dressings are easy and leave room for improvisation.
News Roundup: May 18, 2016
Stay updated on what's happening in your community. Have a story you want to share? Email marketing@mariposa.coop
Taiwanese Dessert Shop Coming to 40th and Ludlow
When walking down South 40th Street over the weekend, we noticed a new sign in the window next door to The Green Line Cafe. A Taiwanese dessert shop is in the works for 32 S. 40th St., the storefront formerly occupied by Dr. Wyatt’s University Herbs. Read more.
Museum Showcases the Vibrant Creativity of Africa
The Philadelphia Museum of Art’s latest offering, “Creative Africa,” features five exhibitions that showcase a broad spectrum of the arts from across the African continent. The centerpiece is “Look Again: Contemporary Perspectives on African Art,” on display through Dec. 4, is a major exhibition drawn from the collection of the Penn Museum. It examines the rich artistic heritage of West and Central Africa, and is designed to acquaint visitors with the diverse styles and functions of African art. Read more.
Today Marks 31 Years Since Philadelphia Police Bombed Its Own Residents
The militarization of American police departments, on display during the Ferguson protests, has roots in numerous strategies for "dealing" with Black activist movements in the '60s and '70s. Few events symbolize the results of this warlike behavior more clearly—and scarily—than when, 31 years to this day, police bombed a West Philadelphia rowhouse occupied by the Black radical, back-to-nature group MOVE. Read more.
Teaching West Philly 4th Graders the Art of Protest with March Against Gun Violence
My mother flew in because I was in the hospital. She shouldn’t pick up and fly in from Trinidad, but she will and tickets were cheap. She’s the 4-foot-something rasta woman who Tony Sopranos our family. She flew to New York and made it to Philly on her own, even though legally she can’t see. How’s that for the queen of mothers? Isis, anyone? Read more.
Local Asparagus Spring Soup
This lemony asparagus soup is spiced with a touch of curry and gets added richness from "lite" coconut milk and creamy red potatoes. Top it with a dollop of crème fraîche or plain yogurt and serve warm or chilled.
Ingredients
- 2 tablespoons butter
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, finely chopped
- 1/2 teaspoon salt
- 1/2 teaspoon curry powder
- 1/4 teaspoon ground ginger
- Zest and juice of 1 lemon, divided
- 2 cups diced peeled red potatoes
- 3 cups vegetable broth, or reduced-sodium chicken broth
- 1 cup coconut milk
- 2 cups 1/2-inch pieces trimmed asparagus, (about 1 bunch)
- Freshly ground pepper to taste
- 1/4 cup crème fraîche, or reduced-fat sour cream
- 1/4 cup finely chopped scallion greens, or fresh chives
Preparation
- Melt butter and oil in a large saucepan over medium heat.
- Add onion and 1/4 teaspoon salt and cook, stirring often, until golden, about 5 minutes.
- Stir in curry powder, ginger, lemon zest and potatoes and simmer, stirring occasionally, for 5 minutes. Stir in broth, coconut milk and asparagus.
- Bring to a simmer over medium heat, partially cover and continue to cook until the potatoes are tender, about 15 minutes.
- Puree the soup with an immersion blender or a regular blender (in batches) until smooth. (Use caution when pureeing hot liquids.) Season with the remaining 1/4 teaspoon salt and pepper.
- Whisk crème fraîche (or sour cream), lemon juice and scallion greens (or chives) in a small bowl and garnish with a swirl of it.
Tips & Notes
Crème fraîche is a tangy, thick, rich cultured cream commonly used in French cooking. Find it in the dairy section, usually near other specialty cheeses. Sour cream can be used as a substitute, or you can make your own lower-fat version by combining equal portions of reduced-fat sour cream and nonfat plain yogurt.
Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop
News Roundup May 6
Stay updated about what’s happening in our community. Have something to share? Please contact marketing@mariposa.coop
Ice cream meets space in a project by Little Baby’s and The Workshop School
Little Baby’s Ice Cream is big on wild, outsized ideas. “Generally,” says CEO Pete Angevine. “They stay as that, just ideas.”
So it was with some surprise that Angevine found a group of local high schoolers willing to take on what may be his most outsized of all ice cream-related ideas: Sending a pint of Little Baby’s where no pint has ever dared to go—into space. Read more.
The Enterprise Center Helps Minority Businesses Get Over Their Startup Slump
For 25 years, The Enterprise Center in West Philly has launched hundreds of minority and woman-owned businesses all over the city and beyond, helping to create thousands of new jobs in Philadelphia. But a few years ago, the folks who run TEC realized something: They were successful at helping to launch businesses, but a few years in, many of their entrepreneurs were still in hustle and struggle mode, lacking the resources and big picture skills needed to grow, hire new staff, become pillars of their community and reliable employers. Read more.
At May Day Rally, Child Care Becomes a Radical Act
For a hundred or so activists who crowded into tents to escape the rain Sunday afternoon, the May Day U.S.A. March, Rally and Family Celebration at Clark Park in West Philadelphia was a chance to speak out on issues from the Verizon workers' strike to the perils of gentrification to the need for a $15 minimum wage. Read more.
Following the Footsteps of African-American Worker Cooperatives
New York City has invested more than $1 million to boost the number of worker cooperatives in the last couple years. Of a plan to do something similar in Rochester, New York, Mayor Lovely Warren recently said, “We liked the ability to improve neighborhoods by actively having employees build co-ops in a neighborhood that’s challenged, where people could actually walk to and from work, building wealth and keeping the money in the neighborhood.” Now Philadelphia’s getting a program that will promote the equity potential of the employee-owner model — and it’s taking a cue from African-American co-op history. Read more.